This is probably one of the most easy-to-drink and good-for-any-occasion offerings. Soba Cha is exactly what the name translates to - Buckwheat Tea. A common beverage in Japan, this particular seed is grown right here in California. The folks making it grow Japanese varietals of Buckwheat, and use traditional processing equipment brought over from Japan to mill and roast it. The result is an inviting, caffeine-free drink that smells like fresh roasted wheat and barley. The flavor is mild and refreshing and can be steeped long without becoming unfavorable. And of course, it's gluten-free!
Try this one iced in the summer or when you need a little extra comfort. It's a tea that makes you feel like you're getting a good hug.
$ 8.75 $ 8.50
This tea provides the perfect marriage of the best qualities of jasmine blossom and green tea. Harvesters pluck the green tea in spring and store it in chests until early fall when night-blooming jasmine is picked and layered with the tea. Overnight the essential oils of the blossoms permeate the tea, after which they are removed. The process of layering is repeated up to five times to achieve a truly harmonious pairing of flavors.
Sold Out $ 8.00
Grown in the foggy hills of Kirishima, this tea is made by two brothers who are producing some exceptional quality teas. The moisture of the air and fertile soil from the nearby volcano create a perfect environment for growing complex teas. This Hojicha is plucked from a single farm that is completely self-contained and bio-dynamic. The tea itself has an incredible union of flavors that rise above the toasty base. The roasted leaves are not burnt, but instead embody wonderful nutty quality that softens to a light nectar-like sweetness which lingers long after you sip. The bouquet of soothing aromas and flavors will leave you relaxed and the relatively low caffeine content makes this an excellent dessert tea.
$ 8.50 $ 8.50
In Japan, farms harvest green teas at exact times to produce a range of tastes and flavor balances. Sencha Hanase, a very popular steamed green tea in Japan, is plucked in mid spring for a medium astringency and light taste. The intensely deep green leaves resemble pine needles and produce a fresh flavor with hints of newly mown grass and sea mists.
Try making this as a cold-brew iced tea by steeping the leaves in the fridge for a few hours.
Sold Out $ 9.50
This is a tea I always come back to. Grown and processed in a village co-op in Simao, Yunnan, this tea has a depth and uniqueness that stirs my creativity. This is a pure Assamica varietal that goes through a longer wither to bring out the caramel-like aroma. Each tip is one or two leaves and a bud, covered with fine downy hairs. The flavor is thick and slightly smoky with notes of tobacco, cedar and cacao and a bright, slightly tannic finish. It is a tea that can be steeped in short, 20 second bursts but also stays smooth with a longer brewing time.